Characteristics and antioxidant activity of hydrolyzed 尾-lactoglobulin-glucose Maillard reaction products

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• 作者：Shiyuan Dong^a ; ^b ; Atikorn Panya^b ; Mingyong Zeng^a ; Bingcan Chen^b ; D. Julian McClements^b ; Eric A. Decker^b ; ^{edecker@foodsci.umass.edu}
• 关键词：Hydrolyzed 尾-lactoglobulin ; Maillard reaction products ; Emulsion ; Lipid oxidation ; Antioxidant activity
• 刊名：Food Research International
• 出版年：2012
• 期刊代码：53_09639969
• 类别：abs
• 出版时间：April, 2012
• 卷：46
• 期：1
• 页码：55-61
• 文件大小：802 K

摘要

Maillard reaction products (MRPs) were prepared by reacting hydrolyzed 尾-lactoglobulin (LH) with glucose (Glu) at 90 掳C for up to 18 h of heating. Solutions of LH and glucose were also heated alone as controls. The chemical properties of MRPs (heated LH-glucose) and their antioxidant activity were investigated. Besides the Maillard reaction, the browning intensity and absorbance at 294 nm of heated LH-glucose was partially due to the caramelisation reaction of glucose. Fluorescence intensity of heated LH-glucose were mainly associated with the Maillard reaction. Heated LH-glucose increased DPPH radical scavenging activity, reducing power and iron chelating activity, which was partially related to the caramelization of glucose. Both the 2 h and 4 h heated LH-glucose showed the strongest antioxidative activity in fish oil-in-water emulsions, and longer heating times (> 4 h) decreased their ability to inhibit lipid oxidation, but it was not related to the caramelization of glucose. Therefore, Mallaird reaction was a potential method to improve the antioxidant activity of hydrolyzed 尾-lactoglobulin.